When it comes to antioxidant rich foods, it’s no surprise the cranberries rank highest of any fruit.
This rich source of antioxidants is helpful in protecting our cells from the damage caused by free radicals, as well as boosting immunity and decreasing inflammation present in the body.
Cranberries have long been touted for their ability to prevent infection-causing bacteria from sticking to urinary tract walls, so there’s that… And if you’re looking for a rich source of vitamins, nutrients, and minerals, cranberries are a great source of fiber, vitamin C, and manganese.
Cranberries are often overlooked because of their tart (only slightly sweet) flavor, but leave it to this Fall weather to remind us all to eat more cranberries. You can find cranberries fresh or frozen and use them in many ways from salad and stuffing toppings to jellies, and baked goods.
Try adding cranberries to your daily eats with these Flourless Cranberry Pecan Cookies!
Flourless Cranberry Pecan Cookies
1/2 cup almond butter
1/3 cup raw, local honey (or pure maple syrup)
1 Tablespoon vanilla extract
1 Tablespoon baking powder
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 cup almond flour
1 pinch of pink himalayan salt
1/2 cup gluten free rolled oats
1/4 cup chopped pecans
3 Tablespoons dried cranberries
3 Tablespoons chopped dark chocolate
Preheat your oven to 350°F and lightly grease a baking tray with coconut oil. In a large mixing bowl, stir together your ingredients in the order listed. Fold in oats, cranberries, pecans and chocolate last.
Using a a spoon, scoop golf-ball sized amounts of batter and place them on your baking tray.
Bake for 10-12 minutes. When finished, allow the cookies to cool before scarfing them down!